Lentil Lasagna Stuffed Spaghetti Squash

DSCN5127_LR This is a fabulous alternative to a pasta centered lasagna using spaghetti squash as a substitute.  Have you tried this amazing vegetable that spirals out into a pasta-like strand?  Truly one of nature’s miracles!  Although I do LOVE the real deal pasta, with a tropical island Christmas vacation right around the corner, I decided to take the high squash road (keeping my cute summer clothes in mind and me fitting nicely into them!!).  Cooking the squash is super easy.  After carefully slicing in half, clean out the innards and rub with olive oil, salt, and pepper and cook for 30 minutes on a baking sheet with a bit of water for steaming covered with foil.

The lentil tomato sauce is on the spicy side.  To reduce that heat, just cut back on the jalapeno.  If you want to go vegan, substitute crumbled tofu for the cottage cheese and daiya for the raw cheddar.  If you make this in stages – meaning the lentil pasta sauce and/or the squash are not warm – simply assemble the cute little lasagna units, cover with foil and bake at 400 degrees for 20 minutes or until everything is warm and bubbly.  If the sauce and squash are still hot, place the assembled  lasagna under a hot broiler just long enough to melt the cheese.  Sprinkle with fresh basil and lots of love, love, love!  Enjoy the upcoming holidays friends – we will be celebrating the season in sunny Belize – what a blessing huh?!!   Cheers!!





Lentil Lasagna Stuffed Spaghetti Squash
  • 2 medium spaghetti squash, halved and cleaned
  • 2 tablespoons olive oil
  • salt & pepper
  • 2-3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 2 jalapeno peppers, deseeded and chopped
  • 28 ounce can diced tomatoes
  • 8 ounces brown lentils
  • ½ teaspoon oregano
  • ½ teaspoon cinnamon
  • 1.5 cups water
  • 2 tablespoons red wine
  • 1 cup cottage cheese
  • 2 tablespoons fresh chopped basil - additional 3 tablespoons for garnish
  • 1 cup raw cheddar cheese, shredded
  • Salt & Pepper to taste
  1. Preheat oven 400 degrees. Carefully slice the squash in half removing the knobby end so it sits flat. Clean out the innards. Rub the flesh with olive oil, salt, and pepper. Place the squash on a large baking pan - skin side facing up. Sprinkle the pan with 2-3 tablespoons water, lifting up the squash so the water gets underneath the opening of the flesh. Cover loosely with tinfoil and bake for 30 minutes. Remove from oven and use a fork to gently loosen up the flesh.
  2. While the squash is roasting, heat the olive oil in a saute pan. Cook the onion, garlic, and jalapeno until soft. Add the tomatoes, lentils, herbs, wine, and water. Bring to a boil. Reduce heat, cover, and cook for 55 minutes stirring occasionally or until the lentils are tender.
  3. Combine the cottage cheese and basil. Divide this mixture between the four squashes, pressing into the bottom. Next comes the lentil sauce. Finish with the shredded cheese. Place under a preheated broiler for 3-5 minutes until cheese is melted and starting to brown. Finish with fresh basil. You will have extra lentil sauce. I warmed it up and served on the side. We like it very saucy!!!


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